Fresh blueberries baked in a double crusted pie topped with coarse sugar. This blueberry pie is sweet and delicious, the perfect dessert for summer.
Happy Sunday!
I hope you’re enjoying your extended weekend. As you’re reading this, I’m actually in LA right now on a short vacation to celebrate my sister’s 25th birthday. You can follow along through my Instagram Stories or wait because I know I’m going to share it on the blog soon.
I can’t believe that it’s already September! Which means that we’re closer to the end of summer and the beginning of fall. So while the berries are still sweet and in season, let’s make this blueberry pie.
I’ll be honest. I love all the pies I’ve made. They all have a special place in my heart. What I love most is that the flavors of the pies are always so concentrated and so perfect for the season. If you’re using fruits that are in season, they taste that much better and that much more sweet. This blueberry pie is no different.
The blueberry filling is just soo good. I wouldn’t mind just eating the filling part of the pie by the spoonful or I guess, by the forkful. Plus, every single bite is filled with whole blueberries. You know that it’s legit fresh blueberries just by looking at it. No canned pie fillings here.
Preheat the oven to 400F.
In large mixing bowl, mix together granulated sugar, brown sugar, and all purpose flour until combined. Next, add blueberries to the bowl, and mix until the blueberries are coated in the sugar flour mixture. Set aside for now.
Place a pie crust into the pie dish and crimp the edges. Pour the blueberry filling over the pie crust. Use a spatula to spread the blueberry filling so that it’s an even layer.
Cut the second pie crust into strips and create a lattice by weaving the strips over and under. Or use an additional pie crust to create braids. Cut the butter into small cubes and tuck them underneath the lattice. This will help prevent the filling from bubbling over.
In a small bowl, beat together an egg and a tablespoon of milk. Brush the eggwash over the entire surface of the pie crust. This process will help the pie crust brown evenly. Sprinkle coarse sugar on top and then place the pie in the oven.
Bake the pie for about 20 minutes at 400F. Then lower the temperature to 350F and then bake for an additional 30-35 minutes until the center is bubbling and the crust has browned. If the pie crust is browning too quickly, you can cover the pie with foil.
Allow the pie to cool completely at room temperature for a few hours before slicing into the pie. If you slice too soon, the filling will not be set and the pie will fall apart.
I obviously did not wait before I cut into the pie. lol.
Serve the blueberry pie warmed or cold.
Enjoy!
- ½ cup granulated sugar
- ¼ cup brown sugar
- 6 tablespoons all purpose flour
- 5½ cups fresh blueberries
- 1 tablespoon unsalted butter
- 2-3 pie crusts, depending on your lattice
- 1 large egg, beatened
- 1 tablespoon milk
- Preheat the oven to 400F.
- In large mixing bowl, mix together granulated sugar, brown sugar, and all purpose flour until combined. Next, add blueberries to the bowl, and mix until the blueberries are coated in the sugar flour mixture. Set aside for now.
- Place a pie crust into the pie dish and crimp the edges. Pour the blueberry filling over the pie crust. Use a spatula to spread the blueberry filling so that it’s an even layer.
- Cut the second pie crust into strips and create a lattice by weaving the strips over and under. Or use an additional pie crust to create braids. Cut the butter into small cubes and tuck them under the lattice. This helps the filling from bubbling over.
- In a small bowl, beat together an egg and a tablespoon of milk. Brush the eggwash over the entire surface of the pie crust. This process will help the pie crust brown evenly. Sprinkle coarse sugar on top and then place the pie in the oven.
- Bake the pie for about 20 minutes at 400F. Then lower the temperature to 350F and then bake for an additional 30-35 minutes until the center is bubbling and the crust has browned. If the pie crust is browning too quickly, you can cover the pie with foil.
- Allow the pie to cool completely at room temperature for a few hours before slicing into the pie. If you slice too soon, the filling will not be set and the pie will fall apart.
- Serve the blueberry pie warmed or cold.
Thisrecipe were fantastc and looks soooo delicious
Andrea, I made this pie on Monday — we’d invited guests over for dinner and I wanted something summery and easy for dessert. It was just delicious, and everyone loved it. Thanks for sharing the recipe!
(Here’s my blog post for you: https://goughpubs.wordpress.com/2018/09/05/blueberry-lattice-pie/)
–Donna
Looks and sounds very delicious.
Thank you!
Nice pie good job
Looks yummy! 🙂
My Batman will LOVE this!! You make it seem so very do-able!! Thank you!!
Peach
oooooooooooo yes pleas! 🙂 looks yummy! I love all things Blueberry x
Stunning food photography, as always
Thank you!